- 1 1/2 cups already cooked chicken meat (I used about 1.5 lbs (before cooking); you could also buy a rotisserie chicken; I just threw some olive oil in a pan and put the chicken breasts in until they were mostly cooked and then cut them up and threw them in the soup)
- 6 cups water (I added two more cups of chicken broth at the end to make it more soupy since I put so many noodles in it; add more if you like it more brothy less if you want more soup and less broth!)
- 2 teaspoons chicken bouillon granules (you could also just use 6 cups of broth and omit this--I find that it's cheaper to buy it this way!)
- 1 small onion, diced
- 5-6 carrots cut into chunks (I just peeled them and then sliced them into thick quarter like pieces); the boys loved the carrots, I might even do 7 or 8 carrots next time since they loved them!)
- 2-3 stalks of celery cut into chunks
- 1 tablespoon, plus 1 teaspoon balsamic vinegar (this is the secret ingredient I think!)
- kosher salt to taste (probably a good 1 teaspoon, since the base is water)
- 50-cent piece size, or so, handful of raw spaghetti noodles to add at the end (I used a 7 oz bag of little "fideos" that look like broken up spaghetti; they’re like 50 cents or less at the store!)
- Parmesan and Asiago cheese as an optional garnish
- optional: add other veggies if you'd like (1 or 2 sweet potatoes, peeled and chunked, 1 large handful raw spinach leaves to add at the end etc.)
- Start with a slow cooker with 6 cups of water, and add chicken. Add all vegetables (except for the spinach leaves if you use them). Stir in the bouillon and vinegar. Salt to taste. Cover and cook on low for 6-8 hours, or until veggies are tender and the onion is translucent.
- 15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and flip to high.
- Garnish with parmesan and asiago cheeses, if desired.